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- Mutton Kurma Recipe – Kari Kurma – Mutton Korma
Mullai January 30, 2007 18317 22 Comments
Accompaniments
Mutton cooked in thick coconut gravy,which looks little thicker than stew. This is slightly different from the usual preparation. Green chillies are substituted instead of red chilli and dhaniapowder, which gives this korma, a pale yellowish look. Moreover sauteing with a couple of fresh mint leaves gives good aroma and adds a slight tinge of mughlai flavour.
(Mutton Khorma/ Mutton Kurma / Kari Korma / Kari Kurma)
| Ingredients-1 | |
|---|---|
| 1 lb | Mutton |
| 2 nos | Onion (diced) |
| 1 no | Tomato (diced) |
| 2 nos | Cloves |
| 2 nos | Cinnamon stick (small) |
| 2 nos | Cardamon |
| 1 no | Java peppercorn |
| 1 no | Bay leaf |
| 1 tsp | Fennel seeds |
| 1 no | Star anise |
| 5 nos | Curry leaves |
| 3 stks | Coriander leaves |
| 1 tsp | Salt (or to taste) |
| 3 tsp | Oil |
| 2 tsp | Ghee |
| 1 cup | Water |
| Ingredients-2 | |
|---|---|
| 3 nos | Green chilli |
| 3 nos | Garlic |
| ½ inch | Ginger |
| Ingredients-3 | |
|---|---|
| 6 nos | Cashew nuts |
| 1 cup | Fresh grated coconut |
| 1 tsp | Poppy seeds |
| ¼ cup | Water |
| Ingredients-4 | |
|---|---|
| 1 pinch | Turmeric powder |
Wash and cut mutton (goat meat) into desired bite size and keep aside. Grind 3 green chillies along with ginger and garlic to make a thick paste. Grind coconut, cashews and poppy seeds with little water to make a thick paste and keep aside too.Heat oil and ghee in a pressure pan and fry all the dry masalas… bay leaves, cinnamon, cloves, cardamon, star anise, jawa peppercorn (optional) and fennel seeds. Toast them for a while then add the ground green chilli, ginger garlic paste and fry until the raw smell goes away, this is when the green color of the masala turns light brown. Now add the chopped onions and and fry until translucent. Mint leaves can be added this stage, along with mutton pieces, chopped tomatoes and a pinch of turmeric.(optional). Brown the meat, add a cup of water, salt and pressure cook for up to 3 whistles.
When the steam settles remove the lid and add the coconut paste and bring to a boil and simmer for couple of minutes. Garnish with fresh curry and coriander leaves. Serve with plain rice and fish fry, which I personally prefer, or make your own combo with side dish of your choice.
Notes
Normally for 1/2 kg, add 3 long green chillies, adjust according to your spice level. In case if it becomes too spicy, tomatoes are there for rescue.
Turmeric powder is optioanl, if avoided the kurma lookspale white in colour.
Written by Mullai
Modest, friendly andhardworking. "Virgoans Rule"..
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22 Comments
febin April 20, 2021 at 03:50 am
Hi,
Quick question. Initially you mention 3 green chillies.. then in the end you say you add 6 chillies… this recipe is for 1 kg of meat right?Reply
Mullai April 21, 2021 at 07:47 am
Hello Febin, Its 1 pound which is roughly 1/2 kg mutton and I have mentioned only 3 chilies. It depends on the size & heat level of chilies. You can add more if you prefer it spicy. Thanks!
Reply
senthilkumar raju March 16, 2014 at 06:14 pm
I made this today. It turned out great! Me and my wife enjoyed it. thanks for the recipe mullai.
Reply
Mullai March 17, 2014 at 09:44 am
Mr. Senthil, Thanks so much for checking out my site and glad it turned out great. So nice of you to cook for your wife, really appreciate your effort!
Reply
Manisha July 02, 2011 at 07:04 am
Hi Mullai,
Great Recipes!!! Just a clarification is the Java Pepper the same as Marathi Moggu or is it Pippali or something different altogether?
The picture above appears to be Marathi Moggu whereas the Java Pepper on the internet shows pippali.Reply
geetha ramesh April 23, 2011 at 08:42 am
Can we prepare the aatu kal paya in same style, my hubby wants the paya in green colour or else any substitute fr that
Please reply mam
Reply
Mullai April 24, 2011 at 12:52 pm
Geetha, you can do that but it will very bland if you just use green chili, add little red chili powder to adjust the taste. Thanks.
Reply
aparajita May 04, 2008 at 12:16 am
its, really yummy n tasty like what i imagined. thank u so much,Mullai. i went thru the instructions and made it. as suggested, with fried fish, believe me it was awesome. i loved it. going to visit your receipies again and again.
Reply
Anja January 16, 2008 at 06:57 am
Mullai, I found in Manoo’s Soya meat curry how to prepare soy chunks, I will try this receipe with the same amount of soy chunks (1lb) Looking forward for the result 🙂
Reply
Mullai January 16, 2008 at 07:48 am
Anja,
Soak the chunks in hot water for 20 minutes. When they become soft, squeeze out the water and add them at the final stage. Do not pressure cook.
Reply
Anja January 15, 2008 at 05:07 am
Dear Mullai, I want to try this dish with soy chunks instead mutton. Can u please tell me how much soy chunks I need and how to prepare, think I have to soak them in water for a while.
Wish you a very happy pongal Mullai!
Reply
Mona December 27, 2007 at 05:46 am
Hi Mullai I have cooked this mutton korma three times and the last time I made it I added ground cashewnut with coconut milk which came out fine as well. Excellent recipe – had it with parathas, rice and rice vermecelli (the closest I found to idiappam). Thank you for posting the recipe. Mona
Reply
anup August 11, 2007 at 11:46 pm
hello mullai, I tried this recipe.it is a very good combination with sapathi and idly.it was very tasty. i added 1tsp of coriander powder too. thanks a lot
Reply
Visitor April 21, 2007 at 12:28 pm
I’m a vegetarian what vegetable can I substitute mutton with?
Reply
Mullai April 21, 2007 at 12:37 pm
Potato goes well, my preference would be brinjal. Try soy chunks, dried green peas makes a wonderful combination. Check this recipe with dried green peas
http://www.spiceindiaonline.com/pachai_pattani_kurma
Reply
MariaV December 30, 2007 at 10:33 am
Try paneer cubes instead of mutton.
Reply
Candida March 24, 2007 at 01:35 pm
Hi,
I tried this but it came out really bland. I used coconut milk instead of fresh coconut, when i blended it with the poppy seeds etc it was more liquidish than thick, used almonds instead of cashew. It took 5 whistles and still the mutton had not cooked well. Was very watery. Had to keep it on the stove for 10 mins more with lid off, before i felt the mutton was decently cooked. Where did I go wrong?
Reply
dgp February 19, 2007 at 10:54 am
I tried this and it was very good.Felt like having dinner in Muniyandi vilas!! Tried with kothu parotta,fried rice,chapathi and plain rice.Goes with every dish.Instead of cashews,I tried with almonds(light on fat and is good for high cholesterol persons).It was really tasty! DGP
Reply
Anamika Sharma February 08, 2007 at 06:53 am
Thank you for sharing such wonderful recipes with us.
Reply
Visitor February 07, 2007 at 03:50 pm
I tried this recepie and it was really excellent.
Thanks a lot…
Mullai can you post recepie for Chicken Kozhambu (traditional chettinadu or any chicken kuzhambu)
Krithiga
Reply
Visitor February 04, 2007 at 09:07 pm
Hi Mullai,
Can you please give the quantity for “1 cup” , is it 200ml cup ??Reply
Mullai February 04, 2007 at 09:57 pm
Hello there,
1 cup = 240 ml
1 cup = 16 tablespoon
Reply
